Sauteed Asparagus with Melted Gorgonzola and Pine Nuts

Directions

Crumble the gorgonzola so you have the desired amount, or measure it if you have pre-crumbled Gorgonzola. Put a small frying pan on burner and turn heat to high. Add pine nuts to dry pan and toast for 1-2 minutes, or until barely turning brown, shaking pan frequently. Remove from the pan so they don’t keep cooking. Snap off a piece of asparagus to see where to cut off the tough ends, then trim all asparagus to that length and cut into on the diagonal into pieces about 2 inches long. Put olive oil into large frying pan, turn heat to medium, add garlic and saute about 1 minute, or until you start to smell garlic. Take pan off of heat and remove garlic and discard. Put pan back on heat, add asparagus, and saute about 5-7 minutes, turning frequently, until asparagus is barely starting to soften and brown slightly. Timing will depend completely on how hot your stove burner is; just get a fork and try one piece when you think it seems about done. When asparagus is done, immediately plate the asparagus and crumble Gorgonzola over. Sprinkle with pine nuts. Season with salt and fresh ground black pepper as desired. Serve hot.